[Philbrew]

Since the LHBS is a 220 mile round trip, I tend to like to use dry yeasts.  I've brewed several tasty saisons with Lallemand Belle Saison.  I want to try some other Belgian styles and need your input on dry Belgian yeasts.
Here's a list of yeasts (in no particular order) that I've seen online:

- Lallemand Abbaye

- Mangrove Jack's M31 Belgian Tripel

- Mangrove Jack's M21 Belgian Wit

- Mangrove Jack's M41 Belgian Ale

- Mangrove Jack's M47 Belgian Abbey

- Mangrove Jack's M27 Belgian Ale

- Fermentis Safbrew BG-256 Ale (formerly Abbeye)

- Others that I missed?

- Fermentis Safbrew T-58 (added)

Your comments greatly appreciated.

[narcout]

- Fermentis Safbrew BG-256 Ale (formerly Abbeye)

There's a long thread on this one here: https://www.homebrewersassociation.org/forum/index.php?topic=20190.75

I just finished a keg of Belgian Pale that I brewed with it.  The beer turned out pretty well, and it definitely rounded out after a few extra weeks of cold conditioning, but I personally won't use it again.

[denny]

One you didn't list, which is the only one I've used, is Safbrew T-58.  Pretty decent yeast for more phenolic styles.

[Iliff Ave]

My only experience is with Belle Saison which I love and T58. I like T58 but it produces a very mild Belgian character in my opinion. May have something to do with the fact that I usually ferment in the mid 60s.

[BrewBama]

I've used Fermentis Abbeye in a Belgian Amber which I thoroughly enjoyed.


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[brewcrew7]

- Fermentis Safbrew BG-256 Ale (formerly Abbeye)

There's a long thread on this one here: https://www.homebrewersassociation.org/forum/index.php?topic=20190.75

I just finished a keg of Belgian Pale that I brewed with it.  The beer turned out pretty well, and it definitely rounded out after a few extra weeks of cold conditioning, but I personally won't use it again.

You are not using it again because there are better options that offer different qualities or that this yeast lacked some character you were expecting?

[narcout]

- Fermentis Safbrew BG-256 Ale (formerly Abbeye)

There's a long thread on this one here: https://www.homebrewersassociation.org/forum/index.php?topic=20190.75

I just finished a keg of Belgian Pale that I brewed with it.  The beer turned out pretty well, and it definitely rounded out after a few extra weeks of cold conditioning, but I personally won't use it again.

You are not using it again because there are better options that offer different qualities or that this yeast lacked some character you were expecting?

I think the beer I brewed with it comes out better with one of the liquid options. 

The yeast also threw a lot of sulphur during fermentation which took a while to dissipate.

[Joe Sr.]

I've used T-58 and thought it made a decent saison.  At most, I've probably used it twice.  Not because I didn't like it though but because I typically have a slurry of 3711 in the fridge.

[bierview]

Since the LHBS is a 220 mile round trip, I tend to like to use dry yeasts.  I've brewed several tasty saisons with Lallemand Belle Saison.  I want to try some other Belgian styles and need your input on dry Belgian yeasts.
Here's a list of yeasts (in no particular order) that I've seen online:

- Lallemand Abbaye

- Mangrove Jack's M31 Belgian Tripel

- Mangrove Jack's M21 Belgian Wit

- Mangrove Jack's M41 Belgian Ale

- Mangrove Jack's M47 Belgian Abbey

- Mangrove Jack's M27 Belgian Ale

- Fermentis Safbrew BG-256 Ale (formerly Abbeye)

- Others that I missed?

- Fermentis Safbrew T-58 (added)

Your comments greatly appreciated.

Belle Saison makes a nice dry Belgian while T-58 is more fruity.  IMHO